Creamy Lemon Soup With Lamb Mint Meatballs

By Sunset
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1 large egg, lightly beaten

1/2 cup panko (Japanese-style bread crumbs)

1/4 cup milk

1 garlic clove, minced

Finely shredded zest of 1/2 lemon

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 pound ground lamb

7 cups reduced-sodium chicken broth

Wide ribbons of zest from 1/2 lemon (use a vegetable peeler)

1/2 cup arborio rice or sushi rice

1/4 cup vegetable oil

3 large eggs

Fresh juice of 1 large lemon

Chopped fresh mint and parsley

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